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Make Cake Batter
1. Preheat the oven to 175°C (350°F). Grease and line an 18 cm (7 inch) round cake pan with parchment. Stir the chia seeds with the water and let sit for 10 minutes until a thick gel forms.
1.5 tbsp Chia seeds,
60 ml Water
2. Sift the all-purpose flour, black sesame powder, sugar, baking powder, baking soda and salt into a large bowl and whisk to distribute evenly.
160 g All-purpose flour,
40 g Black sesame powder,
100 g Sugar,
1 tsp Baking powder,
0.2 tsp Baking soda,
0.2 tsp Salt
3. Whisk the soy milk with the lemon juice and let it curdle for 2 minutes, then whisk in the chia gel, neutral oil and vanilla extract.
80 ml Unsweetened soy milk,
50 ml Neutral oil,
1 tbsp Lemon juice,
1 tsp Vanilla extract
4. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined with no dry streaks; do not overmix. Scrape into the prepared pan and smooth the top.
Bake and Cool
5. Bake at 175°C (350°F) for 30–35 minutes, without opening the oven door for the first 15 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, about 45 minutes.
Vitaberry Compote
6. While the cake bakes, simmer the frozen vitaberries with the sugar (for compote) in a small saucepan over medium heat for 8 minutes until the berries burst. Stir the cornstarch with a splash of cold water, add it to the pan and cook 1 minute until glossy and thick. Cool completely; the compote should stay tangy.
7. Whip the chilled coconut cream with the powdered sugar until soft peaks form. Spread it over the cooled cake, spoon the vitaberry compote over the top and sprinkle with black sesame seeds. Chill for 15 minutes before slicing.
200 ml Chilled coconut cream,
2 tbsp Powdered sugar,
1 tbsp Black sesame seeds (garnish)
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